Propellers to crab and shrimp

Make shrimp thaw at room temperature. Pela very finely and chop the onion. Take a saucepan and add the extra virgin olive oil. Foul heat slightly and then merge the onion. Lower the flame to a minimum, put the lid on and let wither the onion for about 10 minutes, careful not to let it burn and then add every now and then a spoonful of warm water. Then pour the dry sparkling wine and deglaze, only partly, in medium flame.

Meanwhile, down the crab meat by its retention liquid, remove cartilage and cut it into pieces. Combine in saucepan with the onion and shrimp the crab meat and let stand for a few minutes. Finally add the chopped parsley, salt and plenty of ground white pepper. Mix and continue cooking for a few minutes. Then turn off the heat and put the fish with the sauce in a pan rather wide.

Meanwhile you boil the pasta in plenty of boiling salted water. Add to the pan with the crab and shrimp a few spoonful of pasta cooking water. Scola propellers al dente and then universal ferment into the pan. Light the fire to medium flame and stir for a few minutes to mix well the fish to pasta. Pour everything into a hot tureen and leads immediately to the table.